Employment Opportunities


Active Listings


Horticulturist/Gardener
Executive Chef
1st Cook/ Line Cook

Feb 1, 2018
 
The Club at North Halton is currently seeking a Horticulturist, who has experience in garden design and maintenance. This is a full-time seasonal position. Duties include but are not limited to, planning, prioritize and scheduling maintenance practices for all horticulture aspects. Fertilizing, watering, weeding, cultivating, deadheading, trimming, pruning and edging for all Golf Course and Club House Gardens. Monitors plant health, pests, diseases, nutrition and cultural aspects as it pertains to horticulture. May be required to perform small duties on the golf course.
 
The ideal candidate will possess
 
  • Graduated from a post secondary institution in a Horticulture Technician field is a strong asset and preferred.
  • Knowledgeable in plant identification, design, maintenance and culture.
  • Knowledge of mechanical equipment for landscape maintenance.
  • Communication/ interpersonal skills as well as ability to follow written and verbal instructions.
  • Knowledge in The Occupational Health and Safety Act, First Aid and WHIMIS
  • Able to work in a TEAM environment.
 
If you fit this profile, and wish to embark on an exciting and rewarding experience with the Club at North Halton, please reply in confidence with a detailed resume to:
 
Ryan Scott
Golf Course Superintendent
The Club at North Halton
363 Maple Avenue West.
Georgetown, ON
L7G 4S5
Phone: 905-877-8784
Fax: 905-877-5238
Email: rscott@nhgcc.ca
 
Thank you to all who apply. Only those candidates selected for an interview will be acknowledged.
Interested candidates are encouraged to contact myself with any further questions with regards to the position.


January 10, 2018
Position Available: Executive Chef – Maternity Leave
The Club at North Halton was established in 1954 and operates as a member owned equity club with an 18-hole Championship course, four sheets of curling along with social and dining activities year round.
 
As the Executive Chef you will work in conjunction with the Food & Beverage Manager to deliver upon the service quality and expectations of our members and guests as it relates to the financial goals and objectives of the department.
 
 Key Duties and Responsibilities:
  • Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost effective methods
  • Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
  • Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis
  • Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices
  • Motivate, lead and mentor all team members in multiple food outlet areas
  • Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods
  • Work closely with F&B Manager to develop successful Food & Beverage/Hospitality operations
  • Comply with all regulatory health and safety codes, working towards creating a strong workplace health and safety environment
  • Responsible for all Menu Development throughout the year including Restaurant, Banquets, Member Events and any other special events/requests that are requested
 
Qualifications:
  • Post-secondary culinary training certificate and/or diploma.  Red Seal designation is an asset
  • Minimum of four years in a senior culinary leadership role
  • Excellent knowledge of current culinary trends
  • Ability to work and excel in a team environment
  • Proven track record in purchasing, cost control and labour management
  • Health & safety and sanitation control knowledge
  • Ability to quickly evaluate alternatives and decide on a plan of action
  • Ability to communicate effectively with members, guests and clients of the club
Application deadline – January 28, 2018
The Club at North Halton is an equal opportunity employer. Accommodations for disabilities will be provided to support participation in all aspects of the recruitment process.

Please submit all applications including cover letter and resume to:
 
Rob Hickson
General Manager
The Club at North Halton

rhickson@nhgcc.ca
 

January 10, 2018
Position Available: 1st Cook/Line Cook

The club is seeking the services of skilled personnel in the capacity of First Cook/Line Cook. Reporting to the Executive Chef and Sous Chef, you will be responsible for providing leadership and guidance to all members of the culinary team.

Key Duties and Responsibilities: The successful candidate will strive to deliver upon and enhance the service quality and expectations of our members and guests through all food and beverage outlets.

  • Supervise and guide kitchen employees
  • Ensure that all food service standards and quality requirements are met
  • Assisting in menu planning, ordering and inventory
  • All aspects of catering management and line execution
  • Hands on food preparation and serving when needed
  • Ensure Health & Safety regulations are followed
  • Ensure operation’s level of profitability and client satisfaction
  • Training and development of employees

Qualifications:

  • Minimum two years proven cooking experience in a fast paced food service operation
  • Chef papers or very strong cooking capabilities required
  • Effective communication, organization and supervisory skills
  • Good knowledge of company policies & procedures
  • Experience in menu costing, menu planning and food preparation
  • Health & Safety and Food Handlers Certification and an asset
  • Understanding of various cooking methods, techniques and procedures

Job Type: Full-time

Please submit all applications including cover letter and resume to:

Sarah Guilbert Executive Chef The Club at North Halton
sguilbert@nhgcc.ca

 

 












The Club at North Halton is always interested in adding service oriented employees to our team. 
 
Servers & Bartenders Amanda Cole
Kitchen Sarah Guilbert
Clubhouse/Administration Rob Hickson
Turf Department Ryan Scott
Professional Shop & Back Shop Matt Tindale